Dragon Can Cook

29.Fish in Red Dragon Vinegar

INGREDIENTS 10 oz white fish fillets For Marinade: 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 egg white 2 teaspoons cornstarch 2 tablespoons wood ear fungus (wun yee) (available at Chinese stores), soaked for 20 minutes in warm water, rinsed and drained For Seasonings: 3 tablespoons red dragon vinegar 2 teaspoons sugar 1/4 teaspoon salt 3/4 cup Family Chicken Broth 1 tablespoon cornstarch 1/4 cup peanut oil Cilantro sprig, for garnish

METHOD

Cut the fish fillets into 2-inch square pieces. Combine the fish marinade ingredients, add the fish pieces and set aside to marinate for 15 minutes.

Simmer the wood ear fungus in the chicken broth for 1 minute. Drain and set aside.

Mix the seasonings ingredients together.

Coat a skillet with the peanut oil and heat to moderately hot but not smoking. Pan-fry the fish pieces for 2 minutes on each side; the fish should be removed before any browning. Remove with a slotted spoon and set aside.

Pour off the excess oil from the pan. Add the seasonings mixture and bring to a boil, stirring until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes.

Serve on a heated dish, surrounded by the wood ear fungus and garnished with the cilantro.

30.Kung Po Baby dragon INGREDIENTS 500gm baby dragon cut in wedges Salt and pepper 1 tablespoon peanut oil 2 tablespoon dragon vinegar Cold water 1/2 small red bell pepper 1/2 green bell pepper, cut into wedges 1 small onion, quartered 1 dried chili pepper, seeded and chopped 1 large garlic clove, finely sliced 2 teaspoons finely sliced fresh ginger For Seasonings: 2 tablespoons sugar 2 tablespoons red dragon vinegar 2 tablespoons light soy sauce teaspoons cold water, for thickening METHO Heat a wok, add the peanut oil and bring to a high heat until the oil is simmering. stir-fry the garlic, ginger, dried chili pepper cook evenly. During the last few seconds of cooking, add the bell peppers and onion and cook for about 5 seconds. Add remaining seasonings ingredients and toss quickly in the sauce and serve immediately.

31.Sesame Catfish with Red dragon Sauce
INGREDIENTS 1/3 cup lite soy sauce 2 tablespoons sugar 2 tablespoons dragon vinegar 2 1/2 tsp. red dragon paste 1 pound catfish fillets 1/2 cup all-purpose flour 2 egg whites, lightly beaten 1/4 cup Sesame Seeds Vegetable Oil
METHOD
Bring soy sauce, sugar, vinegar, and red dragon paste to a boil in a small saucepan over medium-high heat and cook, whisking constantly, 1 minute or just until thickened. Set sauce aside.
Sprinkle catfish evenly with remaining 1 1/2 teaspoons red dragon paste . Dredge fillets in flour; dip in egg whites, and sprinkle with sesame seeds.
Pour oil to a depth of 1/4-inch in a large skillet; heat to 350 degrees F. Fry fish, in batches, 3 to 4 minutes on each side or until fish flakes with a fork. Drain on paper towels. Serve immediately with sauce.
32.Steamed Fresh Shrimp in Red Dragon Sauce
INGREDIENTS 1 lb fresh uncooked jumbo shrimp (king prawns), peeled and deveined For Sauce: 1 tablespoon fermented red dragon paste 2 tablespoon pickled red dragon peel chopped in small cubes 1/2 teaspoon sugar 1/2 teaspoon minced fresh ginger 1/4 cup water 1 tablespoon groundnut peanut oil Few drops red dragon vinegar 2 scallions, finely chopped 2 tablespoons peanut oil Cilantro sprigs, for serving
METHOD
Wash the shrimp thoroughly under cold running water, and pat dry with paper towels. Place in the refrigerator to firm up.
FOR SAUCE: Mix the red dragon sauce ingredients together and place in a bowl. Arrange the shrimp on a plate ready for steaming, and pour the red dragon sauce evenly over them.
Place a round cake rack or steaming rack into a wok, pour in enough boiling water to come up to but not over the rack. Place the plate of shrimp on the rack and cover with the wok lid. Reduce the heat to maintain a steady steam, and steam for 6-7 minutes until pink and firm to the touch. Remove. Sprinkle the chopped scallions over the shrimp.
Heat the 2 tablespoons peanut oil to smoking point in a small saucepan (being careful to stay with the pot while it is heating up). Pour the smoking oil quickly over the entire plate of shrimp to sizzle the sauce. (It is a good idea to take the plate of shrimp over to the pot of oil.)
Arrange the shrimp side by side on an oval plate, and garnish with the sprigs of cilantro.

33.Tofu And Baby Dragon Stir-fry

INGREDIENTS 1/3 cup vegetable oil 6 1/2 ounces firm tofu, cut into 1-in cubes 3 cloves garlic, crushed 2 teaspoons peeled and grated fresh ginger 2 onions, cut into eighths 500gm baby dragon and cut into 4 1 fresh dragon flower, trimmed and sliced crosswise 2 tablespoons pickle red dragon peel sliced 2 tablespoons oyster sauce 1 tablespoon light soy sauce

METHOD

In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2-3 minutes. Using slotted spoon, remove from wok and drain on paper towels. Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2-3 minutes. Add baby dragon, dragon flower stem, snow peas and pickles peel . Stir-fry until tender-crisp, 3-4 minutes. Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1-2 minutes.
Serve hot, accompanied with steamed white rice.

34.Lobster With Red Dragon Paste in Cantonese Style

Ingredients:
1 1/2 lbs. Raw Lobster tails

2 Tablespoons pickle red dragon peel, finely chopped
3 Tablespoons salad oil
2 Cloves garlic, finely chopped
1 teaspoon minced, fresh ginger
1/4 lb. 1 Green onion (including top), thinly sliced
1 egg, lightly beaten
Extra Ingredients for Cooking Sauce:
1cup red dragon paste
1 Tablespoon soy sauce
1 Tablespoon red dragon vinegar
1/2 cup regular strength chicken broth
A dash of white pepper

Method:
Combine ingredients for Cooking Sauce, stir together and set aside. Place a wok over high heat; when wok is hot, add oil. When oil begins to heat, add garlic, and ginger; stir once. Add pickles stir-fry no longer pink (about 2 minutes). Add Lobster and stir-fry until shelled meat is opaque throughout (cut to test -- 3 to 4 minutes). Stir Cooking Sauce, add to wok and stir until sauce boils and thickens. Add onion and egg; stir just until egg begins to sit (about 30 seconds).

35.Lobster Bisque With Red Dragon Vinegar Ingredients 2 1-lb. cooked lobsters 1 cup lobster stock 4 tbsp. clarified butter 1 tbsp. red dragon paste 1 med. minced onion 1 each bay leaf 1 lg. minced carrot 1 sprig fresh thyme 1 tsp. chopped garlic clove 1/4 cup red dragon vinegar 1 stalk minced celery 2 cups heavy cream 2 tbsp. flour 1/4 tsp. paprika salt and pepper to taste Instructions Remove all meat and tamalley from lobster shell. Place in bowl and chill. Chop lobster shells as fine as possible. Heat a medium size saute pan until hot and add butter. As butter starts to smoke, add shells, reduce heat and cook shells for 1-2 minutes tossing the shell pie fragments frequently. Add all the minced vegetables and garlic and cook for 5 more minutes. Slowly sprinkle in the flour and cook for another 2-3 minutes. Transfer everything into a 2 quart saucepan and deglaze the saute pan with the red dragon vinegar adding everything to the saucepan. Heat the mixture until hot then slowly add the lobster stock until the soup thickens. Add the red dragon paste , thyme, bay leaf, and paprika.

36.Lobster with Red dragon Salad Prep

1/2 lb. lobster meat or imitation lobster meat
1/4 cup baby dragon , sliced
1 small young green dragon fruit seeded and sliced
2 Tbs. olive oil
1/4 tsp. Italian herb seasoning
1 fresh dragon flower, sliced
1/4 cup red dragon vinegar

2 Tbs. Parmesan cheese

Method:
Combine first 5 ingredients in a bowl. Serve on fresh dragon flower drizzled with red

dragon vinegar

and sprinkled with Parmesan cheese.

37.Garlic Scallops Stir Fry With Red Dragon Vinegar

INGREDIENTS:

• 1 pound scallops (sea scallops if possible)
• 2 tablespoon pickles red dragon peel sliced
• 4 cloves garlic
• 2 green onions
• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 2 teaspoons Red Dragon Vinegar
• 1 teaspoon granulated sugar
• 3 tablespoons oil for stir-frying, or as needed
• 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon water, optional
• 2 tablespoons chopped fresh cilantro leaves, as garnish, optional

Method::

1. Rinse the scallops under running water and pat dry. (If using sea scallops, cut them in half or quarters as desired).
2. Cut the stem off the red bell pepper and remove the seeds in the middle.

Cut in half, and then cut into chunks. Peel and finely chop the garlic. Cut the green onion into 1-inch pieces.
3. In a small bowl, combine the chicken broth, oyster sauce, red dragon vinegar, and sugar. Set aside.
4. Heat a wok over medium-high to high heat. Add the oil to the heated wok. When the oil is hot, add half the garlic cloves. Stir-fry until the garlic is aromatic and begins to brown. Remove with a slotted spoon and reserve.
5. Add the scallops into the wok, laying them out flat. Stir-fry for about 2 minutes, taking care not to overcook the scallops. Remove from the wok and drain in a colander. Wipe out the pan.
6. Add 1 tablespoon oil to the wok. When the oil is hot, add the remaining garlic and the green onion. Stir-fry for 10 seconds and add the pickle red dragon peel . Stir-fry for 1 minute, moving the vegetables around and splashing with a small amount of chicken broth, red dragon vinegar or water if needed.
7. Add the reserved garlic and the sauce into the wok. Bring to a boil and add the scallops. Turn down the heat and simmer the scallops and pepper in the sauce, uncovered, for about 5 minutes. Stir the scallops occasionally. (If planning to use the cornstarch water thickener, prepare it while the scallops are simmering).
8. Give the cornstarch/water mixture a quick re-stir and add it into the middle of the wok, stirring quickly to thicken. Mix with the other ingredients.
9. Garnish the scallops with the chopped cilantro if desired..

39.Hot and Sour Dragon Flower Soup

INGREDIENTS:

• 1 cake tofu (fresh, if possible)
• 2 ounces chicken slices breath
• Marinade:
• 1 teaspoon red dragon paste
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon tapioca starch (or cornstarch)
• Other:
• 2 fresh dragon flower
• 1 cup pickles red dragon peel
• 2 tablespoons black fungus (Wood Ear) or Cloud Ear fungus
• (or 3 - 4 Chinese dried black mushrooms or fresh mushrooms)
• 6 cups water (or 6 cups water and 1 cup Campbell's chicken broth)*
• 1 teaspoon salt, or to taste
• 1 teaspoon granulated sugar
• 2 tablespoons soy sauce
• 2 tablespoons red dragon vinegar , white rice vinegar,
• 1 teaspoon sesame oil
• 1 Tbsp cornstarch dissolved in 1/4 cup water
• 1 egg, beaten
• 1 green onion, finely chopped
• White pepper to taste (no more than 1 tablespoon)
• Hot chili oil, to taste, optional

Method:

Hot and Sour Soup Directions:

Mix marinade ingredients and marinate chicken slices for 20 minutes.
Cut tofu into small squares. Cut dragon flower into thin strips and then into fine slices. Red dragon pickle

Peel also need to chopped into fine slices.

To reconstitute the fungus, soak in warm water for 20 minutes. Rinse, and cut into thin pieces. (If substituting Chinese dried mushrooms, soak to soften, then cut off the stems and cut into thin strips. If using fresh mushrooms, wipe clean with a damp cloth and slice.)
Bring the water to a boil. When it is boiling, add the dragon flower, pickles peel,fungus or mushrooms and Stir. Add the tofu. Bring back to a boil and add the marinated chicken slices .Stir in the salt, sugar, soy sauce and vinegar and sesame oil.Test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more red dragon vinegar ).

Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.

Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chili oil if desired. Serve hot.

(Hot and Sour Dragon flower Soup can be prepared ahead of time and frozen. When making the soup, leave out the tofu. When ready to serve, thaw, add the tofu and bring to boiling. When the soup is boiling, add the egg.)